Fried Green Tomato BLT (Spicy Mississippi Style) | Arteflame

Introduction

Imagine the scent of hickory smoke drifting through the air as thick-cut bacon sizzles on the hot griddle. That is the essence of this Spicy Mississippi Fried Green Tomato BLT. It is the kind of lunch that begs for a sunny afternoon and a glass of sweet tea. The crunch of the cornmeal-crusted tomato against the soft brioche creates a texture collision that is pure Southern comfort, reimagined for the open fire.

Why This Recipe is a Backyard Favorite

I love this recipe because it takes a classic staple and elevates it with the kiss of the flame. Cooking everything on the Arteflame—from the bacon to the toast—infuses a layer of wood-fired flavor you just cannot replicate indoors. Plus, the homemade spicy remoulade adds a zesty kick that cuts right through the richness of the fried green tomatoes, creating a perfect balance of heat, tang, and crunch in every bite.

Master the Griddle

• Watch your heat zones: Fry the tomatoes in the medium-heat zone (not the scorching center) to ensure the crust gets golden without burning before the inside softens.
• Use the liquid gold: Do not waste that rendered bacon fat! Sliding the tomatoes into the bacon grease adds an incredible depth of savory flavor that binds the sandwich together.

Make It Your Own

If you cannot find green tomatoes, firm tomatillos make a tangy alternative with a similar texture. For a gluten-free version, simply swap the all-purpose flour for rice flour or a 1:1 gluten-free blend; the cornmeal provides plenty of crunch on its own.

Ingredients

The Spicy Remoulade

• 1/2 cup mayonnaise (Duke's is preferred for authenticity)
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce (Louisiana style or Tabasco)
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• 1 clove garlic, minced
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon smoked paprika

The Fried Green Tomatoes

• 2 large green tomatoes, sliced 1/4 inch thick
• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 1 large egg
• High smoke-point oil (Canola or Avocado) or butter for the griddle

The Sandwich Build

• 8 slices thick-cut smoked bacon
• 4 slices sourdough or brioche bread
• 1 cup arugula or fresh butter lettuce
• Salt and pepper to taste

Instructions

Step 1: Prepare the Remoulade and Dredging Station

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, minced garlic, lemon juice, and smoked paprika until smooth. Refrigerate to let flavors meld.
2. Set up your dredging station. In one shallow bowl, whisk the buttermilk and egg together.
3. In a second shallow bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Mix well.

Step 2: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill using charcoal or wood. Wait until the center grate is extremely hot and the flat top griddle reaches a cooking temperature of about 350°F to 400°F (medium-high heat).
2. Apply a thin layer of oil to the flat cooktop to season it and prevent sticking.

Step 3: Crisp the Bacon

1. Place the thick-cut bacon slices on the flat top griddle, slightly closer to the center fire where the heat is higher.
2. Cook for 3-5 minutes per side, or until the fat has rendered and the bacon is crispy.
3. Move the bacon to the cooler outer edge of the grill to keep warm, or remove to a paper towel-lined plate. Keep the bacon grease on the griddle; it adds incredible flavor to the tomatoes.

Step 4: Fry the Green Tomatoes

1. Dip each green tomato slice into the wet buttermilk mixture, then press firmly into the dry cornmeal mixture to coat both sides. Shake off excess.
2. Add a little butter or oil to the bacon grease already on the cooktop.
3. Place the tomato slices on the flat top griddle. Cook for 3-4 minutes per side until the coating is golden brown and crispy, and the tomato has softened slightly.

Step 5: Toast and Assemble

1. Briefly place your bread slices on the griddle to toast them in the residual savory fats, about 1-2 minutes per side.
2. To assemble, spread a generous layer of spicy remoulade on each slice of toasted bread.
3. Layer the arugula, two slices of fried green tomatoes, and two slices of bacon. Top with the second slice of bread, slice in half, and serve immediately.

Tips

Mastering this dish on the Arteflame comes down to heat management and timing. First, ensure your green tomatoes are truly firm; if they are starting to ripen and soften, they will turn mushy when fried. When cooking on the griddle, utilize the different heat zones effectively. Fry the tomatoes in the medium-heat zone so the cornmeal crust crisps up fully before the inside turns to applesauce. If the heat is too high, the breading will burn before the tomato is cooked through.

Regarding the fat: do not shy away from the bacon grease. Cooking the tomatoes in the rendered fat from the bacon links the flavors of the sandwich together beautifully. However, if the grease looks like it is burning or smoking excessively, scrape the grill clean into the fire and start with fresh oil or butter. Finally, let the tomatoes rest on a wire rack or the cool edge of the grill for a minute before assembling to ensure the crust stays crunchy.

Variations

While the classic Spicy Mississippi version is a showstopper, the versatility of the Arteflame allows for easy customization to suit any palate. You can easily tweak the protein or the heat level to create a sandwich that is uniquely yours. Here are a few favorite twists on this Southern staple:

• The Pimento Cheese Upgrade: Swap the remoulade for a thick spread of homemade pimento cheese on the bottom bun for extra creaminess.
• The Pork Belly Twist: Instead of standard bacon, grill thick slabs of pork belly glazed with maple syrup for a richer, more decadent bite.
• The Seafood Spin: Add grilled shrimp or a soft-shell crab alongside the green tomato for a Po' Boy style variation.
• Gluten-Free Option: Substitute the all-purpose flour for rice flour and use gluten-free bread; the cornmeal naturally provides a great crunch.
• Extra Heat: Add pickled jalapeños or a dash of ghost pepper hot sauce to the remoulade for true heat seekers.

Best pairings

To balance the richness of the fried ingredients and the spicy kick of the remoulade, you want beverages and sides that offer refreshment and acidity. A Southern meal isn't complete without the right drink in hand. We recommend beverages that cut through the fat and cleanse the palate between bites, ensuring every mouthful tastes just as good as the first.

• Iced Sweet Tea: The quintessential Southern pairing. The sugar and tannins balance the spice perfectly.
• Lemonade or Arnold Palmer: The tart acidity of fresh lemon cuts right through the richness of the fried batter and bacon.
• Crisp Pilsner or Kolsch: If you prefer beer, go for something light, crisp, and cold. A heavy stout would overpower the flavors.
• Potato Salad: A vinegar-based (rather than mayo-based) potato salad complements the creamy remoulade.
• Cole Slaw: A side of tangy, crunchy coleslaw adds freshness and mirrors the crunch of the sandwich.

Conclusion

The Spicy Mississippi Fried Green Tomato BLT is more than just a sandwich; it is a celebration of bold flavors and outdoor cooking. By utilizing the Arteflame grill, you achieve a level of texture—from the char on the bread to the perfect golden crust on the tomatoes—that standard kitchen equipment simply cannot match. It is a dish that feels rustic yet gourmet, familiar yet excitingly different.

We hope this recipe becomes a staple in your outdoor cooking rotation. Whether it is a sunny summer lunch or a cozy autumn evening by the fire, this BLT brings the soul of the South to your backyard. Don't forget to snap a photo of your creation and share it with the grilling community—flavor this good deserves to be shared!